Well, as of nine am this morning we actually have a written menu for a cocktail party we are putting on this evening. These dishes represent a distillation of inspirations from both the West and our time in NYC. Our contacts have helpfully shipped us our prized ingredients while the culinary melting pot of New York shaped rounded out our palate.
Tastes and Flavors
April 26, 2005
Animal Farm Butter
griddled steamed bun, smoked maple syrup, tahitian vanilla salt
Blis Caviar Smoked Sea Trout Roe
scrambled cauliflower, dill, american cheese
Blis Caviar Bourbon Vanilla Sea Trout Roe
persimmon-labna lassi
Blis Caviar Del Maguey Mezcal and Habanero Sea Trout Roe
farro crepe cake, yuzu cream
Yellow Tail
paprika honey glaze, smoked soy sauce, calamansi lime puree
Colorado Lamb Loin
whole wheat matzoh, bitter greens, apples, walnuts and horseradish
MouCo Colorouge Cheese
Fort Collins, CO
ajowan cracker, fortified wine syrup, sour cherry
Chefs: Aki Kamozawa and H. Alexander Talbot
